Passion Peppers (low carb, gluten free)

Name: Passion Peppers (low carb, gluten free)
Total time: 2700 s
Yield: 3 servings
Cuisine: British
Ingredients: 560 g Red Peppers (3); 200 g Feta (sub with any preferred cheese); 100 g Cottage cheese (5% fat) (sub with any preferred cheese); 45 g Cream cheese (sub with any preferred cheese); 50 g Green olives; 20 g Olive oil (sub with any preferred oil); 10 g Anchovies (10) (sub with any preferred meat); 12 g Spring onions (sub with any preferred herbs); 3 g Dry basil (sub with any preferred herbs); 3 g Fresh basil (sub with any preferred herb); Salt to your preference; Black pepper to your preference

Angelo Gelo @jeko

London

Want to eat low carb lunch with high protein and healthy fats. Full of quality nutritients for the body and fantastic taste for the tongue 😋

Angelo Gelo @jeko

London

Want to eat low carb lunch with high protein and healthy fats. Full of quality nutritients for the body and fantastic taste for the tongue 😋

Saved

Ingredients

45 mins

3 servings

560 gRed Peppers (3)
200 gFeta (sub with any preferred cheese)
100 gCottage cheese (5% fat) (sub with any preferred cheese)
45 gCream cheese (sub with any preferred cheese)
50 gGreen olives
20 gOlive oil (sub with any preferred oil)
10 gAnchovies (10) (sub with any preferred meat)
12 gSpring onions (sub with any preferred herbs)
3 gDry basil (sub with any preferred herbs)
3 gFresh basil (sub with any preferred herb)
Salt to your preference
Black pepper to your preference

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Steps

45 mins

1

Start by cutting the top of the peppers, then remove the seeds.
2

Mix the rest of the ingredients in a bowl with a spoon. Add 10g of olive oil and mix again.
3

Stuff your peppers with your mix. The rest 10g of olive oil you use it in this step to rub the outer layer of the peppers with it.
4

Cook in the oven, on a tray with cooking paper at medium to slightly high temperature for 30 to 45 minutes depending on the temperature. I cooked at medium. Pro tip: you can cover the peppers with aluminium foil for half of the cooking duration, this way you will minimise any burning of the papper and you will keep the moisture inside it which will boil them and keep them juicy 😉
5

Per portion (1 stuffed pepper): Calories 366, Carbs 6.6g, Fat 27g, Protein 22.3g. Lovely and juicylicious!